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    Home » Wild Mushroom Recipes

    Matsutake Miso Soup

    Published: Nov 13, 2019 Modified: Nov 8, 2023 Author: Alan Bergo

    Jump to Recipe Jump to Video

    A simple, traditional miso soup is one of my favorite matsutake recipes. It comes together quickly and highlights the unique, rich flavor of the mushrooms.

    Matsutake mushroom miso soup recipe

    This miso soup is about a nice broth flavored with miso, but more so it's all about having another useful, simple matsutake recipe. Unlike the vast majority of wild mushrooms, matsutake don't like cream, cheese or butter at all. The more clean, simple recipes you have for them, the better.

    Matsutake mushrooms from Minnesota (6)
    Small buttons will be the best for this, and have the strongest flavor.

    I've eaten different kinds of mushrooms in miso soup, but usually they're small soup mushrooms like Flammelina velutipes (enoki), or Hypsizygus tessellatus (buna shimeji), never something as special as a matsie, and I wouldn't expect to see them in a restaurant.

    Wild Enoki Mushroom or Flammulina velutipes clones
    If you don't have pine mushrooms, enoki are a good substitute.

    This miso soup recipe is all about making sure you can capture the matsutake aroma. You can use fresh or frozen mushrooms here, and the matsutake blend like a dream with the miso flavor. It's one of the purest ways to taste the true flavor of matsutake.

    Ingredients

    You'll need matsutake mushrooms, dashi broth, miso and tofu. Optional garnishes can be things like scallions and fresh herbs. All of the ingredients except the mushrooms can be purchased at your local Asian grocer. As the miso is salty, I don't add any soy sauce.

    A bag of kombu for making dashi.
    Kombu is an important part of making dashi.
    A nag of bonito flakes from an Asian grocer for making dashi.
    Smoky bonito flakes are cheap and widely available.

    How to Make Matsutake Miso Soup

    This is one of the easiest recipes I know, the most difficult part is often cleaning the mushrooms. The images below describe the process.

    Cleaning matsutake pine mushrooms with a brush to remove sand.
    First the mushrooms are brushed clean to remove sand.
    Peeling a matsutake pine mushroom with a vegetable peeler.
    Next the mushrooms are peeled and cut or pulled into pieces. You can save the mushroom trim to add to the dashi recipe.

    Homemade Dashi (Optional)

    Dashi stock is one of the building blocks of Japanese cuisine. You can make your own, use some from a store, or just use chicken stock in a pinch. The images below illustrate the process.

    Pouring water into a pot to make homemade dashi.
    To make dashi, start by putting water in a pot.
    A pot of cooking matsutake trim, bonito flakes, and kelp to make dashi.
    Add the mushroom trim, bonito flakes, and kelp, then bring to a simmer.
    Straining homemade dashi broth.
    After the dashi infuses, strain it and reserve.
    Adding miso to dashi to make miso soup with mushrooms.
    Add miso paste to the dashi to taste.
    Adding frozen matsutake pine mushrooms to dashi stock.
    You can add frozen or fresh matsutake to the broth.
    A pot of matsutake miso soup cooking.
    Cook the soup until the matsutake release their flavor.
    Adding tofu to a pot of miso soup.
    Tofu is added at the end.

    Tips

    • This is a basic scratch miso soup, but you could sure use a packet from an Asian market in a pinch, or use your favorite dashi recipe. I added some dried matsutake to my dashi, but it's optional, most of the matsie flavor is going to come from the shaved mushrooms here.
    • While heretical, I've had good success using store-bought chicken stock instead of dashi in a pinch. Between you and me, I made this recipe using chicken stock from a box when I served it to three women from Japan. After they tasted it, one of them cried she was so happy. As long as the matsutake flavor comes through, the recipe will be a success.
    • Adding fresh herbs like chopped mistuba (Cryptotaenia canadensis) makes for a nice touch if you have some.

    Matsutake mushroom miso soup in a bowl

    More Pine Mushrooms

    • Guide to Matsutake (Pine Mushrooms)
    • Matsutake Rice
    • All Matsutake Recipes
    • Mitsuba
    Miso Soup with Matsutake Mushrooms Recipe
    Print Recipe Pin Recipe
    5 from 5 votes

    Matsutake Miso Soup

    Matsutake miso soup. The dashi broth will make 8 cups (more than you need), and the finished soup will serve 4.
    Prep Time4 minutes mins
    Cook Time15 minutes mins
    Total Time19 minutes mins
    Course: Soup
    Cuisine: Japanese
    Keyword: Matsutake, Miso soup
    Servings: 4 Servings
    Calories: 169kcal
    Author: Alan Bergo

    Equipment

    • 1 2 quart soup pot

    Ingredients

    • 6 cups dashi
    • 2 cup diced wild greens such as mitsuba
    • 1 cup tofu diced ¼ inch
    • 4 tablespoons red miso or to taste
    • 2 oz matsutake 4-6 small mushrooms, thickly shaved

    Optional Dashi Recipe

    • 6.5 cups water
    • Kombu: ½ oz 15 grams or one 4 x 4 inch piece
    • Bonito flakes 2 cups, or 40 grams
    • A good handful of dried matsutake optional

    Instructions

    For the dashi

    • Soak kombu for 3 minutes in the 6 cups of water. heat the water with kombu to nearly boiling, but do not boil. Remove and discard kombu. Add bonito flakes, dried matsutake, and turn off heat, allow to infuse for 20 minutes.
    • Strain, cool and reserve. Discard bonito or save to make furikake.

    For the soup

    • Heat the dashi and miso until simmering.
    • Add the greens and tofu and heat through.
    • Double check the seasoning and adjust as needed, then add the matsutake, stir to heat through but don’t try to cook them, turn off the heat and serve.

    Video

    Notes

    For a traditional texture, you can peel the mushrooms apart instead of slicing them which is the traditional way it's done in Japan. 
    Using store bought chicken stock instead of dashi isn't traditional, but it's still very good. 

    Nutrition

    Serving: 8oz | Calories: 169kcal | Carbohydrates: 12g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1830mg | Potassium: 1153mg | Fiber: 5g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 10mg | Calcium: 239mg | Iron: 2mg
    Matsutake mushrooms from Minnesota
    « Rabbit Chasseur with Wild Mushrooms
    Simple Shrimp Mousseline »

    Reader Interactions

    Comments

    1. Emily

      September 18, 2024 at 1:19 am

      Hi Alan, just purchased some matsutake for the first time. Thanks for all the information. One question: do you freeze them for the purpose of preservation or does freezing actually improve texture +/or taste?

      Reply
      • Alan Bergo

        September 22, 2024 at 7:26 pm

        Hi Emily. Freezing doesn’t “improve” their taste, it’s just the best way to preserve their fresh taste. Drying and cooking + freezing don’t work.

        Reply
    2. Surati

      November 19, 2023 at 2:29 pm

      5 stars
      Thanks for your soulful and personal Matsutake soup explanation.
      I can understand the sentiment of the Japanese ladies.
      ( didn't know freezing works so well )

      Reply
      • Alan Bergo

        November 20, 2023 at 1:55 pm

        Thanks Surati.

        Reply
    3. Amy

      October 20, 2023 at 5:05 pm

      Finally found pine mushrooms (live in PNW) and keen to cook something fabulous that showcases them. Like this idea but wondering about safety of eating raw or not cooked? Always through all mushrooms, especially wild, needed to be cooked for safety?

      Reply
      • Alan Bergo

        October 21, 2023 at 8:24 am

        In Japan matsutake are served raw. I serve them raw to the general public and it’s the first way I eat them every year. They’re perfectly safe. This is also good with frozen matsutake.

        Reply
        • Amy

          October 21, 2023 at 2:45 pm

          5 stars
          Thanks for giving me the courage to try this. They were so amazing raw! (Thin with olive oil and salt). Wow!

          Reply
      • Amy

        October 21, 2023 at 2:44 pm

        5 stars
        Ok, well I tried some of pine mushrooms raw- sliced thinly on a mandolins with a bit of good olive oil and Maldonado salt. Pure Magic! Thank you for giving me the courage to try this! (And yes I did not feel ill)
        Thanks!!

        Reply
        • Alan Bergo

          October 22, 2023 at 9:07 am

          Thanks Amy. I love them raw and people are always shocked at how strong the pine flavor comes through.

          Reply
    4. Jane

      November 29, 2021 at 1:46 pm

      Great recipes thank you! I believe that under the ingredient list for the dashi, it should read 9 cups water.

      Reply
      • Alan Bergo

        November 30, 2021 at 9:29 am

        I adjusted that for Clarity, thanks Jane.

        Reply
    5 from 5 votes (2 ratings without comment)

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